Well, the garden is finally put to bed so it’s time to do some serious cooking.
I’ve started making this new egg dish that my husband and I both love. I’ve decided to call it a frittata although, technically, it isn’t. I start by stir-frying an onion and some of my frozen pepper pieces in coconut oil with a dash of salt.
I generally get this going and then turn it down low while I tend to the chickens. This gives the onions and peppers time to get nice and soft (15 to 20 minutes). After adding a bit more coconut oil to the pan, I place four eggs in a bowl and whip them up with a fork, adding this mix to the pan. I turn the heat up a bit here as well.
I let the bottom cook then begin to lift up the edges with a spatula allowing the loose egg on top to run down to the bottom of the pan. This is where I turn on the broiler in my over. Once the egg mixture is hard, I spread two different kinds of grated cheese on top.
This time, I used cheddar and gruyere, but I often use cheddar and parmesan (which I would shave instead of grate). Turning off the top burner, I place the pan under the broiler (using a potholder). In a very few short minutes, the cheese has melted and is bubbling. After taking it out of the oven, a dash of organic grey sea salt is placed on top.
I then divide it into two servings (again, be sure to use a potholder as the pan is very hot), pop them onto plates and we indulge. Yum!